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'Knives ~ Handling and Caring for Knives ~ knife'
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However, even if we know that the knife is a very important piece of equipment, the fact ..........Knives, knife, kitchen knives, knife sharpeners, sharpening knives, knife care....."
Although I‘m not completely sure on this, but I believe that the knife was the first cooking tool ever created by man. Ever since the beginning of the Stone Age, man used knives to hunt and gather their food, and later on used to prepare food when fire was discovered. Today, the knife remains as one of the most important tools you could have. The ubiquitous knife is used everywhere, from homes to restaurants to cruise ships.
However, even if we know that the knife is a very important piece of equipment, the fact remains that still a lot of people don‘t know how to handle and take care of their knives properly. Perhaps it‘s because knives don‘t come with an instruction manual.
One of my pet peeves is watching people use knives wrongly. The problem is that nobody taught us how to do it properly when we were just kids. All we knew at that time was that knives were dangerous and better kept away from us kids. Knives may not come with instruction manuals indeed, but I believe that people who use them regularly should at least take the effort to learn how to handle them correctly.
You have to learn how to correctly hold a knife. There are three basic ways to hold a knife, depending on the knife and what is being cut. For cutting against a board, a knife should generally be held with the thumb and forefinger gripping the blade. Grip the handle with your other three fingers. When you want to cut hanging meat, for example, hold the knife in a dagger-like fashion to get the right amount of leverage. When using a small knife to turn or peel, it should be held with one or two fingers gripping the blade, with the othersthe rest around the handle.
There are also several ways to properly care for your knives. Use a wooden board for chopping and cutting. Plastic boards require more cleaning, and they are not quite as gentle on the edge of a knife as wooden boards. Get a board with the end-grain as a cutting surface, rather than side grain. Why? The end-grain is the least abrasive surface to cut against, so your knife‘s edge will last a longer time.
Always store a knife in a way that protects the blade, such as a plastic sleeve or a paperboard. Clean the knife first after use, then dry before storing it away. Do not wash knives in a dishwasher, or just throw it in the wash basin. Remember that you have to protect the edge from other hard surfaces. It‘s more dangerous to use a dull knife than a sharp one, so always keep your knives as sharp as possible. To truly sharpen it, an abrasive surface that is harder than the knife must be used, such as a diamond honer. Using a whetstone needs lots of experience to achieve a fine, razor‘s edge.
"..... Do not wash knives in a dishwasher, or just throw it in the wash basin....."
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Azlan Irda is the co-founder of AfterKnife.com, which provides high-quality knives and supplies. Visit our website to get all the knives and supplies you need.
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